Photo of Asian pork salad cups by WW

Asian pork salad cups

Points® value
Total Time
25 min
15 min
10 min
These are inspired by san choy bao, a popular dish in south-east Asia. Think of them as fragrant, spicy pork wraps – in lettuce leaves!


Extra Lean Pork Mince (5% fat), raw

400 g

Lemon grass stems

1 individual, chopped

Root Ginger

2 teaspoon(s), grated

Kaffir Lime Leaves

4 leaf/leaves, shredded


100 g, trimmed

Carrots, raw

1 medium, cut into matchsticks

Mint, Fresh

1 tablespoon(s), torn


12 leaf/leaves, small

Lime Juice, Fresh

1 teaspoon(s)

Soy Sauce

3 tablespoon(s)

Spring Onions

4 medium

100% buckwheat soba noodles, dry

100 g


  1. Cook the noodles according to pack instructions, then rinse under cold water in a colander, drain and chop them into short lengths. Set aside.
  2. Mist a wok with cooking spray and put over a high heat. When the wok is very hot, add the pork and stir fry for 5 minutes or until browned and cooked through.
  3. Add the lemon grass, ginger and half the lime leaves, and stir-fry for 2 minutes. Remove from the heat. Add the beansprouts, carrot, mint, soy sauce, lime juice and noodles, and toss to combine. Season with pepper.
  4. Arrange the lettuce leaf ‘cups’ on serving plates. Spoon in the pork mixture, sprinkle over the remaining lime leaves and the spring onions, then serve immediately.